Russian pelmeni bite-sized dumplings (Print)

Delicate dumplings filled with seasoned meat, served hot with rich sour cream and fresh dill.

# What you'll need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 cup cold water
03 - 1 large egg
04 - 1/2 teaspoon salt

→ Filling

05 - 7 oz ground pork
06 - 7 oz ground beef
07 - 1 small onion, finely grated
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons cold water

→ Sour Cream Sauce

12 - 1 cup sour cream
13 - 1 tablespoon fresh dill, chopped (optional)
14 - Salt and black pepper, to taste

# Directions:

01 - In a large bowl, combine flour and salt. Add the egg and gradually mix in cold water. Knead for 8 to 10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 20 minutes.
02 - In a medium bowl, combine ground pork, ground beef, grated onion, garlic, salt, pepper, and cold water. Mix thoroughly until sticky and well combined.
03 - Roll out the dough on a floured surface to about 1/16 inch thickness. Using a 2.5-inch round cutter, cut out circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half to form a half-moon, pinching the edges tightly. Bring the corners together and pinch to seal, forming the classic pelmeni shape.
05 - Bring a large pot of salted water to a boil. Drop pelmeni in batches, stirring gently to prevent sticking. Cook for 5 to 7 minutes or until they float and filling is cooked through.
06 - Remove pelmeni with a slotted spoon and serve hot, generously topped with sour cream and dill.

# Expert Advice:

01 -
  • They're small enough to eat by the handful but satisfying enough to make a whole meal feel special.
  • Once you master the fold, you'll find yourself making them on quiet weekends just for the meditative rhythm of it.
  • Frozen pelmeni in your freezer means a warming dinner is always minutes away.
02 -
  • The dough must be rolled thin—thick dough drowns out the delicate filling and the whole thing loses its charm.
  • If your filling is too dry, the pelmeni taste mealy; cold water in the meat mixture is the secret to juiciness.
  • Pinching the edges tightly is not optional; loose seals mean burst pelmeni and wasted effort.
03 -
  • Keep your dough covered as you work so it doesn't dry out—a drying edge is impossible to seal properly.
  • If your filling seems loose, chill it for 15 minutes before filling; cold filling is easier to work with and less likely to leak.
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